922—Filets de Soles Froids Dressés sur Mousses

What I pointed out above, I repeat here for the reader’s guidance—namely, that fillets of sole may be prepared after all the recipes given for trout (No. 813, Truites Saumonées Froides).

As the fillets of sole in this dish remain very conspicuous, it is advisable to keep them very white in the poaching. Set them to cool under a light weight, and decorate them in a way that will be in keeping with the mousse on which they are dished. This mousse is set on a special dish, as already explained, and the decorated fillets are laid upon it and covered with melted jelly.

For the variation of mousses, see the table given under No. 815, Other Preparations of Trout after the same Recipe.